Liven up chicken with these amazing flavors!
8 boneless, skinless chicken breasts (can use thighs too, if you prefer)
1 tsp salt
1/2 tsp pepper
1/2 cup gluten-free flour (I like Cup 4 Cup)
3 Tb coconut oil
2 tsp toasted sesame oil
1 shallot, minced
1 Tb fresh ginger, grated
1 cup chicken stock, preferably homemade
1/3 cup frozen orange juice concentrate, thawed
3 Tb light brown sugar or coconut sugar
2 Tb chopped green onions
Sprinkle chicken with salt and pepper. Dredge in flour and shake off excess.
Heat oil in large pan or Dutch oven over medium heat. Add shallot and ginger and cook for 30 seconds. Add half of the chicken in a single layer and cook for 5 minutes on each side. Transfer to a plate and cover to keep warm. Repeat with remaining 4 pieces of chicken.
Add chicken stock, orange juice concentrate and sugar to the pan. Cook, stirring occasionally, for 3-5 minutes or until the mixture thickens slightly. Drizzle chicken with pan sauce, top with green onions. Makes 8 services (great as leftovers!).
Delicious when served with coconut rice.